Tzatziki
Thick, garlicky cucumber yogurt
- Makes
- about 500 ml (2 cups)
- Hands-on
- Total
- Level
- Easy
Tzatziki is thick yogurt with grated cucumber, garlic, olive oil and dill or mint. Salting and squeezing the cucumber is the step that keeps it thick and creamy instead of watery.
Ingredients
- 1cucumberabout 300 g
- 3 gfine sea salt (½ tsp)plus a pinch to taste
- 400 gGreek yogurt (1¾ cups)full fat, 10%
- 1 clovegarlicfinely grated, or 2 for a stronger taste
- 1 tbspextra-virgin olive oilplus more to serve
- 1 tbsplemon juice or white wine vinegar
- 2 tbspdill or mintfinely chopped
- Diet
- Vegetarian, Gluten-free
- Allergens
- milk, sulphites
- Origin
- Greece
Method
- Grate the cucumber, skin on, on the coarse side of a box grater. Toss with the salt in a sieve and leave for 15 minutes.
- Squeeze the cucumber hard in your hands or in a clean towel to remove as much water as possible. You should get about 100 ml.
- Mix the yogurt, garlic, olive oil and lemon juice in a bowl.
- Stir in the cucumber and dill. Taste and add salt if needed.
- Chill for at least 30 minutes so the garlic flavor spreads through the yogurt.
- Serve with a drizzle of olive oil.
Why it works
Cucumbers are about 95% water. Salt draws that water out through osmosis, and squeezing removes it, so it doesn't seep into the yogurt and thin it. Full-fat strained yogurt has the body to stand up to the cucumber, and a short rest lets the garlic's sharp compounds disperse and mellow.
Common mistakes
- Skipping the squeeze: the tzatziki is watery within an hour.
- Using low-fat or regular plain yogurt: too thin. If that's all you have, strain it in a paper-towel-lined sieve for 1 hour.
Variations
- Cacık (Turkish-style)
- Use more water or ice to make it soupy and add dried mint; serve as a cold side with grilled meat.
Make ahead and storage
Keeps 3 days in the fridge. Stir before serving.
Notes
Serve with Lamb Kofta, Chicken Shawarma, Pita Bread or grilled vegetables. Sulphites only if you use vinegar rather than lemon juice.
